26.6.17

Soba Noodle Salad


I love this salad so much that I could have it for lunch everyday! I am happy I made enough yesterday to have some leftovers for lunch today. :)

This salad is so colourful and would be great to bring to a dinner party or a picnic! 

You can add tofu to it too if you want some extra protein!

Soba Noodle Salad:
Serves 3-4 people.

Ingredients:
  • 180gr of soba noodles
  • 1/2 red capsicum
  • 1 carrot
  • 1/2 cup of diced red cabbage
  • 1 cup of diced snow peas
  • 1/2 cup of diced coriander
  • 1 tbsp of tamari sauce
  • 1 cm of ginger grated
  • 1 tbsp of tahini
  • 1 tbsp of sesame oil
  • 1/2 lime juiced
  • 1-2 tbsp of sesame seeds
Steps:
  1. Boil a pot of water and cook your soba noodles for 3-4 minutes once the water is boiling. Be careful not to over cook them.
  2. Chop your carrots, capsicum, snow peas in small sticks and mix them with the diced red cabbage and coriander.
  3. In a jar/mug/cup mix the tamari, sesame oil, ginger, tahini and lime juice.
  4. In a salad bowl, mix the cooled down soba noodles, vegetables and the dressing. 
  5. Dress with sesame seeds, coriander (or mint!).
I hope you enjoy my recipe. Let me know if you make it! tag me @healthyfrenchwife on isntagram or comment below! thank you xx





Running Post

I am not sure if anyone is interested but I thought I would do a blog post about running. It is my own blog after all I should be able to share what I feel like!

I have been quite addicted to running lately. It is my favourite way to exercise and since becoming a mum a great way to have some "me time". I have been running on and off for the past 5-6 years completing quite a few fun runs ranging from 5k to 14km but I have not run much at all since giving birth to my twins. Almost 2 years ago!

This year I only started running in April and have been going for early morning runs before my husband and twins wake up at 5h30/6am 2-4 times per week and I do a "long run" on Sundays. I started very slowly and not running more than 10-20 minutes just to get my fitness back up and get into the habit of waking up early and going for a run in the dark. I have been using the Nike+ Run Club app and their coaching program.

I have found after a weeks it is my favourite moment of the day (although coming back and jumping in the hot shower and sometimes back into bed is amazing too!) The days I go for runs I am much happier, calmer, more patient with my cheeky twins and more energised.

A long time goal of mine has been to complete a half marathon. I decided to sign up and do the Perth City 2 Surf Marathon at the end of August this year. It starts in Perth city, goes around Kings Park and finish at the beach! 21.1 km will definitely be very hard but I am excited to see if I can do it!

So I have 9 more weeks to go and increase my long runs while staying injury free and in the meantime I will keep making lots of yummy healthy vegan recipes! Because the best thing about running lots is able to eat all the food I want haha

I will post a few more blog posts about running and training for a half marathon while eating vegan. In the meantime let me know if you like running? have you done a half marathon?



Clairexxx


24.6.17

Vegan Blueberry Lemon & Poppyseed Loaf

This recipe was a huge hit on my Instagram page. So thank you everyone for loving this recipe and my picture so much! It has been a few weeks since I made it so I think it is time for me to make this loaf again this weekend. I love baking or making something sweet over the weekends. Do you do too? I love sharing a slice with my hubby and twins for afternoon tea!



Recipe:

2 cups of wholemeal flour
1/2 cup of rolled oats
1 cup of soy milk or nut milk
2 1/2 tsp of baking powder
2 tbsp of lemon juice or 4 drops of lemon essential oil
1/3 cup of olive oil
1/2 cup of coconut sugar- more if needed
1 tsp of vanilla extract
2 tbsp of poppyseeds
Pinch of salt
Zest of 1 lemon
1 cup of frozen blueberries

1. Preheat your oven to 200 degrees Celsius and line a loaf tin with baking paper,
2. In a bowl mix all the dry ingredients together and add the nut milk, lemon juice and olive oil,
3. Mix together and gently fold in the blueberries. Do not over stir.
4. Place in your loaf and cook for 45-50 minutes until a skewer inserted is clean.
5. Leave to cool completely before slicing.
Top with coconut yogurt (optional)



20.6.17

Vegan Lemon & Acai Cashew "Cheesecake"


This double layered cheesecake was so delicious! I made it filming myself to do an Insta story takeover on The Feedfeed vegan channel. I am so lucky to have been given this opportunity and to also be an editor at The Feedfeed for their vegan cheesecake feed.

I hope you will enjoy my vegan cheesecake recipe.

Ingredients:
Crust:

  • 1 cup of raw cashews
  • 1/3 cup of coconut flour
  • 1/3 cup of brown rice malt syrup
  • dash of vanilla and sea salt
Filling:
  • 2 cups of raw cashews soaked for 24 hours in water
  • 1/2 cup of nut milk of your choice
  • 3 tbsp or more of rice malt syrup
  • 1 tbsp of nutritional yeast to give it a "cheese" cake flavour (optional)
  • 1/2 tsp of vanilla paste
  • pinch of sea salt
  • 3 tbsp of melted coconut oil
For the lemon layer:
- 1/4 cup of lemon juice
-1 tsp of lemon zest 
(optional: 1/2 tsp of turmeric for a yellow colour)

For the Acai layer:
- 2 1/2 tsp of Acai powder or if you do not have it  1/2 to 1 cup of frozen berries

Instructions:
  1. Soak 2 cups of cashews overnight in water;
  2. In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
  3. In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
  4. Place it in the freezer while you make the filling.
  5. For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste. 
  6. Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
  7. Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend. 
  8. Pour the lemon layer on top of the base and set aside in the freezer.
  9. In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
  10. Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum. 
  11. Take out of the freezer 1 hour before serving.
  12. Top with strawberries, blueberries, coconut or any toppings you want. 






Copyright © 2014 Claire Power. All rights reserved.